Veronica's Veggie Meatloaf with Checca Sauce

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What a wonderful dish! I will make this again and again.
The flavors are amazing!

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My family of meat eaters loved this dish. It's extremely flavorful. My year and a half year old could not get enough of it! On the negative side, It seemed to take forever to make. To be fair, I have 2 small children so I was distracted a lot. I too bought long grain rice mistakenly. 21/12 cups of broth was still too much liquid for me. I will definitely make this again, however next time I'll try and set aside more time.

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I made my brothers the BBQ meatloaf one night, and my mom and I this delish veggie meatloaf (as we are both vegetarians.
It looked like a good recipe, with a lot of healthy ingredients, so I gave it a try. It was amazing! I just ate 2 slices of leftovers for lunch. It's addicting.
I used yellow rice, as we had just run out of brown, but it was great. Yellow rice gives the meatloaf a nice yellow color. It's a very "fall food." It looks great, and tastes even better. Even my 14 year old meat loving brother loved it! He literally dug in one night without even warming it up.
This is a keeper for my family. (It actually made me mom say, "We should open a vegetarian restaurant!"

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I was surprised by this recipe. I had prepared it one evening in my quest for a vegatarian meal for visiting relatives. I decided to do a test run and see how labor intenstive this would be. I have to say there is a lot going on in the preparation of this meal and it did take a little time. I didn't follow recipe exactly, added a little extra cheese and as a lover of garlic added a little extra with the checca sauce. I baked this off and had my first taste. I liked it but was not super crazy about it at first. This recipe meets it's full potential the next day. I decided to have some of my co-workers try this out. As I was reheating this dish the most wonderful fragrance started to fill the room. I put it out with the checca sauce that had also had time to reach it full potential. It went fast and the office was filled with the most wonderful fragrance. No longer undecided, this is a wonderful recipe and it's really the meal. With a nice salad, everyone should walk away content. Others have made this from the office and have let set overnight and served the next day with the same results. This is worth taking the time to make.

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I really enjoyed this recipe. It probably provides all the nutrients one could possibly need in a days time. There are so many ingredients that I will know how to better prepare to make it the next time to make it faster. A wonderful blend of flavors, and the Checca Sauce really made it stand out. A wonderful dish that would make a great pot luck to carry to someone's house. Fit perfectly and setup well in the loaf pan recommended in the recipe. I also made it more dietary substituting egg whites for whole eggs and fat free mozzarella. Definitely going into the menu planner. I woudl have never thought to combine so many good veggies and grains. More Checca Sauce could have been made.

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I followed the recipe exactly as mentioned except for adding Parmesan cheese, didnt really make a difference I guess. I added some crushed red chilli flakes to the Checca sauce for the little kick and it worked wonders ! And ofcourse, I am a vegetarian so did not use eggs either, didnt feel the need in anycase :

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Finally had the chance to try this recipe. Like another reviewer, the loaf didn't hold its shape (although the first slice was hard to get out. As for the sauce, it would be better to double the recipe. I measured the sauce for this recipe, and it was about 1.5 cups. And I don't think the butter topping was very useful, as I had to use a paper towel to absorb the excess liquid. I'll still keep this recipe, but I will not make it again anytime soon.

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Incredible. Also freezes well. Will make this again and again.

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This recipe is just delicious!! I am definitely adding this to the repetoire in our house. After having made this once, I can now move through the recipe a little quicker, knowing what can be prepped ahead or done simultaneously. I, too, purchased long grain brown rice by mistake. I adjusted the broth to 2 1/2 cups and it worked just fine. Also, before adding the lentil/rice/veg mixture, I tasted it to check its flavor. That way, I knew the amount of salt and pepper to add, keeping in mind that the cheese adds saltiness to the dish. While waiting for the mixture to cool after adding the corn, I mixed all the other ingredients together fully. That way, when the lentil mixture is added, all that is needed is a "fold" of ingredients.
It was a great dish, especially the Checca sauce. Yum!!! Thank you, Giada.

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My friend suggested we try out this recipe after seeing it on FN so we got together this afternoon for a cooking party to try it out.

These are the things we modified... the loaf was flavorful and very firm!

Added an extra egg
Added a couple handfuls of whole wheat panko
Cooked on 350 for 20 minutes and on 400 for another 20 minutes then cooled for 15 minutes

We literally cooked the rice on the lowest setting for 10 minutes as stated but it didn't simmer at all so it was still crunchy when we added the lentils, so we turned it up a bit and cooked it a little longer than 30 minutes... ALL the liquid was absorbed by the time we added the corn.

We really really pressed the water out of the spinach and we drained the chucca, split the mix in half (one for the loaf mix and one for the sauce, but put the drained liquid back into the half being used for the sauce. We also doubled the sauce recipe.... great idea... but we still ate all the sauce and I have to make a bit more for our leftovers!

I think that's all the extra we did... definitely will make it again exactly the same!